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Traditionally this Mediterranean fish stew is garnished with grilled toast that has been schmeared with aioli. For Passover, I am leaving out the toast (duh!) and adding creamy fingerling potatoes to the delicious concoction to add a bit of heartiness. A generous drizzle of extra virgin olive oil and dollop of garlicky aioli and you have an amazing entrée or starter for the Seder or Chol Hamoed days.

Place a large saucepan or stock pot, coated with the olive oil, over medium heat. Sweat the leeks until they are very soft and fragrant (about 10 minutes). Add the carrots and fennel and continue cooking until all of the vegetables have softened (about 15 minutes). Add the garlic and continue cooking until the garlic is very fragrant (about 2 minutes).

Add the remaining ingredients, except for the halibut, and simmer for 45 minutes or until the potatoes are cooked through. The Bourride can at this point be cooled and stored, covered, in the refrigerator and brought back to a simmer before serving.

About 20 minutes before serving, bring the Bourride to a simmer, add the fish pieces and simmer, covered, until the fish is firm and opaque (about 15 minutes).

Divide the Bourride in large serving bowls, generously drizzle with tasty extra virgin olive oil, dollop with aioli and sprinkle with fresh chervil.

Notes:

Yield: Serves 4-6

Chef Laura Ingredient Hint *When tomatoes are not in season, I only purchase whole canned tomatoes for 2 reasons. I want to decide how large I want my tomato pieces to be, not the processor and when the tomatoes are whole I am assured of their quality. A chopped tomato in the can was probably not the best tomato to start with and was chosen to be chopped. The canner saved the best quality tomatoes and chose to keep those whole. Those are the tomatoes I want and so do you!

Extra Virgin Olive Oil Aioli The butter of Provence! This creamy and delicious aioli trumps the store bought stuff and is easy to make. The aioli can be stored, covered, in the refrigerator for up to 5 days. Be sure to choose an extra virgin olive oil that has a soft and subtle flavor. I favor a product from France that is buttery with an apricot flavored finish.